A traditional French dessert from the Loire Valley region.
Sheila used Coeur â la Crème hearts that she lines with damp muslin.
Cathy suggested you can use old yoghurt pots with a number of holes punched in the bottom to allow the liquid to drain overnight. Do try it, it very easy, as simple as whisking cream, but you will be rewarded with a deliciously creamy desert.
INGREDIENTS. serves 4
350 g fromage blanc
120 ml double cream
1 tablespoon Sugar
A dash of Vanilla essence
Seasonal fruit to serve
METHOD
Beat the fromage blanc in a bowl until smooth and then stir in the cream, mixing until well incorporated.
If you like you can add a little sugar at this point or a little vanilla essence.
Line the moulds with damp muslin and then pour the mixture into the moulds.
Place on a tray or tin and leave in the fridge overnight. During this time the liquid drains from the moulds and you can then turn them out onto a plate.
Serve with seasonal fruit such as fresh raspberries, strawberries, apricots etc or make a purée with your fruit adding a little lemon juice and icing sugar to taste.
Original recipe Cathy Henton- le tasting room
Must try this